Activated carbon from chickpea husk by chemical activation with K2CO3: preparation and characterization

✍ Scribed by Jun'ichi Hayashi; Toshihide Horikawa; Katsuhiko Muroyama; Vincent G Gomes

• Publisher: Elsevier Science
• Year: 2002
• Tongue: English
• Weight: 241 KB
• Volume: 55
• Category: Article
• ISSN: 1387-1811
• DOI: 10.1016/s1387-1811(02)00406-7

✦ Synopsis

Activated carbon was prepared from chickpea husk by chemical activation with K 2 CO 3 . At 1073 K, the specific surface area of activated carbon prepared with an impregnation ratio of 1.0 yielded the maximum value of 1778 m 2 /g. From the results of the yield of the activated carbon and the reagent recovery ratio, it was concluded that the carbon involved in the husk char was removed as CO by reduction of K 2 CO 3 above 1000 K.

The fractal dimension changed slightly between 773 and 973 K, and it decreased rapidly between 973 and 1173 K. It was deduced that this decrease of the fractal dimension was due to the decomposition of the cross-linked structure and the small crystallite structure. The micropore volume and the specific surface area increased by the release of plugged pore due to the decomposition of the cross-linked structure. It was further deduced that the mesopore volume increased and the micropore volume decreased by combination of micropores due to the decomposition of small crystallites.